About the music: this dish is 100% savory with a kick of spice. We chose some soulful jams with a little flare to them to match this dish. Plus, it’s probably going to be your appetizer so the music is a good jumping off point for the rest of your evening. The first artist, Michael Kiwanaka, was unknown to us a week ago, but his folk influence jazzed out jams have really won us over in recent listenings. As for the rest of the music, it’s hard to improve on the classics so we layed out a pretty star studded tracklist.
Serves: 8
Prep Time: 30 minutes
Ingredients:
1 log of goat cheese
2 handfuls of bread crumbs
1 handful of crushed walnuts
1/4 cup vegetable oil
2 eggs whipped
Black pepper to taste
Red pepper flakes to taste
Dried basil to taste
Chipotle Aioli:
1 cup mayonnaise
2 tbsp chopped chives
2 minced garlic cloves
2 1/2 tsp fresh lime juice
2 tsp chili powder
1 tsp chipotle adobo sauce
(you can sub adobo for chipotle chili powder)
For the Aioli, combine and whisk all ingredients in a medium sized bowl until everything is blended together nicely. Check the heat level as you may want to add more hots, or lime if you were a little heavy-handed at the beginning. Once the spice level is right chill the aioli until the fried goat cheese is ready to serve.
Now for the cheese balls, take the goat cheese and combine it with the red pepper flakes, dried basil, and ground black pepper. Take out two plates and one bowl from your respective cabinets. Whisk the eggs together in the bowl and place the bread crumbs and walnuts on one of the plates, leaving the last one open so you can place the readied cheese balls on it. Form the cheese mixture into balls about half the size of a golf ball and then dip them into the eggs followed by the bread crumbs/walnuts until they are fully coated. Fill a small skillet with about a 1/4 of an inch of oil and start to heat it up. You are going to want to get the oil pretty hot, but not too hot…you know, that just right temperature where if the oil were porridge, Goldilocks would be chowing face on it. Carefully lower the cheese balls into the oil and wait until they have browned fully, flipping them as necessary. Remove them from the oil and place them upon a paper towel until you are ready to serve them, which should be right about know because they are delicious and I don’t know how you could hold off on eating them. Plate them up right and serve with a healthy dollop of aioli.
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